Recipes
Let’s discover the link between the Helvetia cake and the city of Mantua
![Elvezia Cake](https://wellness-trends.com/wp-content/uploads/2022/02/SH_torta_elvezia.jpg)
The elvezia cake is a refined dessert made up of layers of crunchy daquoise, buttercream and zabaglione. Here is the original recipe from Mantua.
The elvezia cake, to the detriment of the name, is a typical dessert of the city of Mantua. It owes its name to a family of Swiss confectioners who came to Mantua from the Grisons Putscher in 1700 and decided to use the typical ingredients of the area to make a dessert that celebrated their homeland. This typical product has also obtained the recognition of PAT, ie Traditional Agri-food Product , precisely to protect its origins and recipe.
The elvezia di Mantova cake is made up of three layers of daquoise stuffed with butter cream and zabaglione . In fact, not everyone knows that it is the city of Mantua that claims the birthplace of zabaglione, a cream prepared since the time of the Gonzagas. But let’s find out in detail the recipe which, although not really simple, does not hide great pitfalls.
![Elvezia Cake](https://wellness-trends.com/wp-content/uploads/2022/02/SH_torta_elvezia.jpg)
How to prepare the recipe for the elvezia cake
- First, prepare the daquoise . Beat the egg whites with an electric mixer, adding 250 g of icing sugar a little at a time until they are whipped. Then stir in the almond flour, stirring gently from the bottom up.
- Transfer the dough to a pastry bag with a smooth nozzle and dress it on a baking sheet lined with parchment paper to obtain 3 circles of 18 cm.
- Cook them at 160 ° C for 15 minutes then let them cool.
- Meanwhile, prepare the zabaglione by working the egg yolks with the sugar with an electric mixer. Once clear and frothy, stir in the white wine and transfer everything to a saucepan in order to cook in a bain-marie, always stirring with a whisk.
- When it is swollen and firm, turn off, remove from heat and let it cool.
- Finally, prepare the buttercream by whipping the butter with the remaining icing sugar and the unsweetened cocoa. Once smooth and homogeneous, transfer it to a pastry bag with a smooth nozzle.
- Assemble the dessert by placing a first disc of daquoise, 2/3 of the butter cream, the second disc, the zabaglione and finally the last disc on a plate.
- Cover the outer ring of the cake with the butter cream, add the chopped almonds and finally decorate everything with icing sugar.
We advise you to let it rest for a couple of hours before serving. We advise you to try another typical dessert of the city of Mantua: the sandy cake !
storage
The elvezia cake can be kept in the refrigerator, well covered with plastic wrap, for 2-3 days .
Riproduzione riservata © - WT
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